Hello! Who doesn’t want to bake their own croissants? This recipe is borrowed from the book The Vegan Boulangerie (thanks! great book), but I’ve changed it a bit. The original recipe contains no salt or sugar.

For about 12 croissants:

500 g flour

50 grams (room temperature) +250 grams (refrigerator cold) margarine

250 ml cold water

2 tablespoons cider vinegar

1 tablespoon sugar

1/2 teaspoon salt

To do:

Preheat the oven to 200 degrees.

Sift the flour into a bowl. Add 50 grams of margarine and pinch it together with the flour. Mix in sugar and salt. Add the vinegar and water a little at a time. Knead until dough is smooth. Wrap the bowl in clingfoil and put in the fridge.

Put the remaining 250 grams of margarine (which should be chilled) in plastic wrap or baking paper. Roll it out with a rolling pin until it is about 1cm thick. Remove the foil / paper.

Remove the dough from the refrigerator and knead it on floured surface. Roll it out into a rectangle twice the size that of the margarine. Add the margarine over half the dough and fold over the dough so that all margarine is covered. Roll out until it is thin. Fold both ends to meet in the middle, and then fold again so that the total number of layers is four. Cool in the fridge for a few minutes. Redo the folding and cooling step three times.

Divide the dough in two. Roll out the first bit of dough into a rectangle approximately 20cmx50cm. Cut the dough into 6 triangles. Brush each triangle with a little water and starting with the long side – roll them together. Repeat with second half of dough.

Put the croissants on an oven tray with baking paper and bake for about 20 minutes at 200 degrees celcius.

Serve with vegan margarine, jam, nutella or whatever you like!

Tip.Make sure the 250 grams of margarine is cold enough. Mine wasn’t and it got fairly messy. 2: Don’t bake the croissants for too long or they’ll go stale quickly. 3. Should you have chocolate and want chocolate croissants: Put bits of chocolate on the dough triangles before rolling them up.

Hi, this is an old post I found that was never published on this blog. It’s from 2012, but I’m sure it would taste good in 2014 as well.

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I made these cookies yesterday. They taste a bit like After Eight which I really like so yes I’m happy. The biscuit I really wanted to make was Arnott’s mint slice, but mine didn’t quite turn out like the original. I used this recipe, with a few modifications. Anyway, here it goes:

Ingredients:

100 grams of margarine

200 ml flour

4 tbs cocoa powder

1/2 cup sugar

Mint cream:

400 ml icing sugar

2 tbs hot water

1/4 tsp peppermint essence

200 grams dark chocolate for coating

To do:

1. Preheat oven to 180 degrees (200 for our gas oven)

2. Mix all the ingredients for the cookies together in a bowl, add some water if needed so it’s all comes together and you can form a ball.

3. Roll out the dough between two baking sheets until a bit more than half a centimeter think. Use a cookie cutter (I used a spice thingie’s lid) and cut out little circles. Put on a tray and bake for around 10 minutes (don’t burn them).

4. When the cookies have cooled down, make the mint mixture by combining all the ingredients (icing sugar, water, peppermint oil). Spread a little bit onto each cookie and leave to set.

5. Melt the chocolate (I used the microwave) and dip each cookie into the chocolate. Then leave them to set and cool down and then you can eat them!!

Mix everything together in a cup and add the chocolate in pieces. Pop in the microwave and cook for about 30 seconds. The version with the yoghurt might be a bit spongy, so if you don’t like that you might want to try the oil/margarine version.

I came up with this recipe tonight so it’s I don’t know if it’s perfect yet. But I enjoyed eating the result! I attempted to make sticky date pudding, but since this is something I have never made before and just eaten once, it turned out more like a cake with dates. I didn’t have any brown sugar (this is what you’re supposed to use for sticky date pudding) so I used “regular” sugar. I would probably recommend brown sugar though, because it will give it a richer, more caramel like flavour, which is something you want for sticky date pudding…